In this video from BRIC, get an inside peek at the finishing caves and learn how the process of aging cheese is more complicated than you would think.

They are working with skilled cheese producers mainly within a 250 mile radius of NYC. They receive young cheese (between 4-14 days old) and ripen it within the ideal conditions of a historic brick arch tunnel, which was renovated into a state-of-the-art licensed NYS Dairy Plant. At full capacity, the tunnel can hold 22,000 pounds of cheese.